Family Size Banana Split with Dark Chocolate Hot Fudge Sauce.

The Ultimate in family size banana splits: We layered ours with banana bread, hot fudge, bananas, local ice cream, fresh whipped cream topped with pie crust Cowboy Boots and Cowboy Hats.

I know- sometimes I go completely overboard. But, it’s National Banana Split Day and I am not about to scoop out vanilla, chocolate and strawberry ice cream, dump it in a glass dish and top with with store bought chocolate sauce and canned “Redi” whipped cream. No way. Not here.

I have created the Ultimate in Family Size Decadent Desserts.

This Banana Split begins with a dreamy, dark chocolate fudge sauce that takes only 10 minutes to make- Not kidding- 10 minutes. Throw it in a jar and it keeps for a month in the fridge.

Then I whipped fresh heavy cream, scooped it into a zip top bag, cut off the tip for piping ribbons onto the layer of ice cream. Ribbons of cream…sigh.

Speaking of ice cream- I chose local Sweet Peaks seasonal ice creams for the main attractions: Huckleberry (of course), Flathead Cherry Chocolate, Grizzly Tracks and Going to The Sun. Check out one of their 6 locations in the Northwest.

For the base of this monster truck of ice cream treats, I wanted something that would soak up the fudge and oozy ice cream… banana bread. I always seem to have a loaf in the freezer, I cut off a few slices, lightly toasted it in the oven for 5 minutes and used it as a base for everything.

Then…(Yes- there’s more), I cut out little pie crust cowboy hats and boots, baked them and used them as little shards of crunch. It works.

Just as a point of reference, I did poll my family with three choices on what to make-

Banana Split Shooters – just a little single serving of heaven

Blondie Brownie base banana split or

Montana themed banana split

This is sort of a combination of all three. You could very easliy pop this recipe into a shooter glass for a single serving. Substituting a blondie would be so divine, but I had banana bread on hand-so that’s what I used.

I hope you give my fudge sauce a try. It is so simple and with only a few ingredients, you can have something really special for ice cream, cakes or just to stir in your coffee. I won’t tell if you eat it right out of the jar.

Enjoy!

Happy National Banana Split Day!

You probably have everything in your pantry to make this sauce.

Dark CHOCOLATE Hot FuDge Sauce

2 cups heavy cream
4 TBSP unsalted butter
3/4 cup sugar
1/2 cup light brown sugar
1/4 tsp kosher salt
2 oz dark or bittersweet baking chocolate – such as Guittard, chopped fine
1 1/2 cups cocoa powder, sift before measuring
1 TBSP vanilla
1/8 cup strong coffee

Method- Makes about 1 quart of sauce.

Note- before measuring your cocoa powder- be certain to sift it.
In a heavy sauce pan, on medium heat, combine sugars, butter and cream. Whisk for 30 seconds or until sugar has disolved and mixture is smooth. Add in salt.
Carefully fold in baking chocolate and sifted cocoa powder. Whisk until combined. Stir in coffee. Once mixture is smooth and thickened slightly, take off heat. Do not let mixture boil. Add in vanilla off heat.
Let cool slightly then pour into a clean glass jar. Keep in fridge for up to one month.

Family Size bananA Split

Banana Bread slices- lightly toasted and cooled.
Ice cream- two or three flavors
1 pint heavy cream
1 tsp sugar
2 medium size bananas- sliced in half length wise
Cherries
Pie Crust- store bought is fine.

Low temps and a heavy pan provide an amazing silky fudge sauce.

method- serves 4-5

In the bowl a of stand mixer, whip the heavy cream for 3 minutes until stiff. Add sugar halfway through whipping. Place whipped cream in a quart size- zip top bag. Keep whipped cream in fridge until time to assemble your banana split.
Just before assembling your banana split, cut the tip off the zip top bag to use for piping the cream.
Pre heat oven to 450 degrees. Roll out pie crust on a lightly floured board. You want the crust about 1/8″ thick. Cut out the crust into shapes such as circles, stars, ice cream cones etc. Place cut-outs on a rimmed baking sheet lined with parchment paper. Bake about 6-7 minutes or until golden brown. Set aside to cool.
If fudge sauce is not warm, heat about 1 cup in a microwave proof bowl for 30 seconds in 15 second increments, stirring in between. Do not over cook.
In a deep dish, place the cooled and toasted banana bread cut to cover the bottom. With an off-set spatula, spread a layer of the fudge sauce. Top with two of the banana slices. Scoop on your ice cream. Add another layer of bananas, fudge and top with whipped cream and cherries. Set the pie crust shards into the edges of the banana split. Serve with several spoons or scoop into individual serving bowls.